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OMG Chocolate Desserts

food blog with yummy and easy recipes

  • Home
  • About
  • Recipes
    • Desserts
      • Cakes
      • Cheesecakes
      • Cupcakes
      • Cookies
      • Bars and Brownies
      • Pies
      • Sweets
      • Other
    • Breakfast
      • Muffins
      • Bread
      • French Toast
      • Coffee Cakes
      • Cinnamon Rolls
      • Pastries
    • Savory
      • Appetizers
      • Dinner
      • Lunch
      • Salads
      • Sides
  • Holidays
    • Christmas
    • Valentine’s Day
    • Easter
    • July 4th
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CakesCheesecakesCoffee CakesDesserts

Blueberry Cheesecake Crumb Cake

written by Vera Z. April 14, 2018
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Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake. With this simple and easy dessert recipe you’ll get two cakes packed in one amazing treat. Creamy and smooth cheesecake is bursting with blueberries!  The crust and topping are made from the same mixture, which means much less work and dirty dishes, too.

Piece of Blueberry Cheesecake Crumb Cake on a white plate in front of bowl full of fresh blueberries.

Blueberry Cheesecake Crumb Cake

However, this is not the first time for me to add cheesecake filling in a crumb cake. It’s such a good combo!!! Creamy filling trapped inside moist cake with crunchy streusel crumb on top is irresistible!

Maybe you have seen (or even tried) my Strawberry Cheesecake Coffee Cake, Raspberry Cream Cheese Coffee Cake or Easy Cinnamon Coffee Cake recipes.

Blueberry Cheesecake

But, this time I overloaded my crumb cake with filling and made a really generous layer of cheesecake filling. Actually, there’s more filling than crust and topping in this cake. However, this Blueberry Cheesecake Crumb Cake turned was amazing. So delicious and so flavorful!!!

Also, I added a lot of blueberries. Blueberries goes really good with cheesecake. Blueberry Cheesecake is my favorite flavor combo. I’ve already used it in my Sopapilla Blueberry Cheesecake Bars and White Chocolate Blueberry Lasagna and my French Toast Muffins, for example.

Piece of Blueberry Cheesecake Crumb Cake on a white plate in front of bowl full of fresh blueberries.

Crumb Cake

As for the crumb cake, that’s one of my favorite cakes. Crumb cakes or coffee cakes are totally acceptable for breakfast. At least that’s my excuse to eat dessert as soon as I get out of bed. One of my most popular recipes was my Cinnamon Apple Crumb Cake.

I’m a huge fun of crumbs and streusel topping. If you like it, too, especially if you are fun of blueberries, then you must go and check my Blueberry Muffins with Streusel Crumbs and Lemon Blueberry Muffins.

If you like this Blueberry Cheesecake Crumb Cake, try also:

Raspberry Cream Cheese Coffee Cake –  all flavors you love, you’ll get here in every bite: moist and buttery cake, creamy cheesecake filling, juicy raspberries and crunchy streusel topping.

Piece of Raspberry Cream Cheese Coffee Cake on a white plate.

Are you ready for fall baking? Cinnamon Apple Crumb Cake is the perfect dessert for crisp weather coming up.

Piece of Cinnamon Apple Crumb Cake on a white plate with a bunch of apples behind.

 

 

Print

Blueberry Cheesecake Crumb Cake


★★★★★ 4.3 from 16 reviews
  • Author: Vera Z.
  • Prep Time: 15
  • Cook Time: 75
  • Total Time: 90
  • Yield: 8 1x
  • Category: desserts
  • Cuisine: American
Print Recipe
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Description

Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake. With this simple and easy dessert recipe you’ll get two cakes packed in one amazing treat.


Ingredients

Crumb Cake:

  • 3 and 1/3 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2/3 cup butter-cold and cut in cubes
  • Grated zest from 1 lemon(optional)
  • 1/3 cup light brown sugar
  • 1/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla

Blueberry Cheesecake Filling:

  • 8 oz. mascarpone
  • 8 oz. cream cheese-softened
  • ½ cup + 2 Tablespoons caster sugar
  • 2 Tablespoons corn starch
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 and 2/3 cups of blueberries

Glaze:

  • ½ cup powdered sugar
  • 2–3  teaspoons milk

Instructions

  1. Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
  2. In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
  3. Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.
  4. Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.
  5. Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
  6. To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.
  7. Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.
  8. Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.
  9. To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.

Notes

CASTER SUGAR is a finer granulated sugar. You can make a homemade caster sugar. Just process regular granulated sugar in a food processor, blender or coffee grinder until the sugar granules are smaller. But keep an eye on it—if you process it too long you’ll end up with powdered sugar!

Two different images of  Blueberry Cheesecake Crumb Cake.

blueberrycream cheese
229 comments
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Vera Z.

previous post
Nutella Filled Baked Donuts
next post
Triple Chocolate Cheesecake with Oreo Crust

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229 comments

Karly April 15, 2018 - 3:56 pm

Oh my goodness indeed! This looks amazing! Thanks for sharing!

Reply
Vera Z. April 16, 2018 - 6:33 am

Thanks Karly 🙂

Reply
Nancy March 22, 2019 - 2:48 am

Help! I can’t open this recipe!!! I want to make this for a brunch next month. Can someone share the recipe & not just the video? Thank you!

Reply
Lyn March 23, 2019 - 9:09 am

Nancy, I copied the recipe for the Blueberry Cheese Cake Crumb Cake onto a Word Document. Hope the recipe reaches you successfully (not sure where you are from but I am in Australia)
Blueberry Cheesecake Crumb Cake
________________________________________
Prep Time: 15, Cook Time: 75mins Total Time: 90 Yield: 8 serves
Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake. With this simple and easy dessert recipe you’ll get two cakes packed in one amazing treat.
Ingredients
Crumb Cake:
• 3 and 1/3 cups flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2/3 cup butter-cold and cut in cubes
• Grated zest from 1 lemon(optional)
• 1/3 cup light brown sugar
• 1/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
Blueberry Cheesecake Filling:
• 8 oz. mascarpone
• 8 oz. cream cheese-softened
• ½ cup + 2 Tablespoons caster sugar
• 2 Tablespoons corn starch
• 2 eggs
• 1 teaspoon vanilla
• 1 and 2/3 cups of blueberries
Glaze:
• ½ cup powdered sugar
• 2–3 teaspoons milk
________________________________________
Instructions
1. Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
2. In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
3. Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.
4. Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.
5. Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
6. To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.
7. Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.
8. Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.
9. To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.

Reply
Renee April 26, 2019 - 12:04 pm

Lyn is the hero we don’t deserve <3

Sheila July 21, 2019 - 6:49 am

Can u make the blueberry cheesecake r others in different pans. I don’t have good luck w springform

Keo Thompson April 7, 2019 - 8:36 pm

Can you use double cream cheese instead of the mascarpone?

Reply
John Stieber January 21, 2020 - 1:42 am

Can’t see if you tried it, but I just used double cream cheese and it work out great. The mascarpone cheese just makes it have a richer flavor. I tried it both ways and it turns great either way.

Lila April 18, 2021 - 1:48 am

I did and it works

Marcia February 11, 2022 - 8:54 pm

I made this and it turned out to be absolutely delicious! It did take longer to bake.

Kathleen N January 10, 2021 - 10:55 pm

Does anyone know if this could be made and frozen for a few weeks?

Reply
Sue Turnbeau April 15, 2018 - 9:17 pm

This looks amazing! What is caster sugar?

Reply
Vera Z. April 16, 2018 - 6:36 am

Hi Sue, it’s super fine sugar, something between granulated and powdered sugar. If you don’t have it just use regular granulated sugar.

Reply
Mike L April 18, 2018 - 12:03 am

Hey Sue, if you are going to replace caster sugar with regular sugar. Get yourself a spice blender and blend the regular sugar in it. Use the same measurments of the fine sugar to caster sugar

Reply
Bob P April 19, 2018 - 9:47 pm

Or Sue can use a coffee mill/grinder to make the caster/superfine sugar from regular granulated sugar ….. FYI, I use my coffee grinder/mill to process spices also.

Reply
Lori March 30, 2019 - 9:27 pm

Can you use raspberries in this recipe instead of blueberries?

Reply
Vera Z. March 31, 2019 - 4:23 pm

Hi Lori, you can use it. go check my recipe with raspberries at https://omgchocolatedesserts.com/raspberry-cheesecake-crumb-cake/

Reply
Debbie April 26, 2021 - 4:14 pm

Have you done an apple caramel cheesecake? If so, can you please share the recipe. Thanks.

Macy April 17, 2020 - 9:06 pm

Do you pack the brown sugar?

Reply
Alisa Hoefs June 2, 2021 - 2:06 pm

Could you make these in to mini cheesecake with cupcake pan and what would be the cooking time?

★★★★★

Reply
Lois September 29, 2020 - 1:01 am

You can also look for C&H Baker’s sugar, which is a superfine sugar

Reply
Arlene May 19, 2020 - 3:57 am

For anyone interested in the “FINE SUGAR” I ordered it on line. Amazon “believe it or not” ? But yep, I like using the extra fine sugar to bake.

Reply
Christin April 16, 2018 - 5:32 pm

Can I do it without marcarpone?

Reply
Vera Z. April 17, 2018 - 7:23 am

Hi Christin, you can use cream cheese instead

Reply
Sue April 23, 2018 - 9:33 pm

Christin, there are substitutes for mascarpone, mainly adding cream, butter and/or sour cream to cream cheese.

Reply
Eddie April 10, 2019 - 1:04 am

Leftovers can be stored out or in the refrigerator?

Reply
Vera Z. April 10, 2019 - 12:02 pm

In refrigerator

Reply
Deb April 16, 2018 - 9:53 pm

Can I use just cream cheese instead of marscpone cheese?

Reply
Vera Z. April 17, 2018 - 7:20 am

Hi Deb, you can use it.

Reply
Rach April 17, 2018 - 3:12 pm

I’m very much looking forward to trying this. When using cream cheese instead of the marscpone we would be using 16oz instead of just 8oz right? And then definitely use the lemon zest instead of it being optional?

Reply
Vera Z. April 17, 2018 - 5:55 pm

Hi Rach, yes you will need 16 oz. cream cheese

Reply
Ashley September 23, 2022 - 6:00 pm

This looks yummy! Planning to make it this weekend. Is this one of those that are like a typical cheesecake where it is better if you’ll let it sit for at least A-day or 2 or are you better making it closer to eat date.

Reply
JR April 17, 2018 - 11:14 pm

“Hi Rach, yes you will need 16 oz. cream cheese”

Could you explain why a double amount of cream cheese is required if substituting please?

Reply
Vera Z. April 18, 2018 - 6:09 pm

It’s 16 oz. cream cheese total, not as a substitute.

Reply
Misty April 23, 2018 - 5:07 pm

JR, because the recipe calls for 8 oz. of cream cheese and 8 oz. of the other cheese. If someone wants to omit the other cheese, you will have to replace it with another 8 oz of cream cheese, making the total 16 oz of cream cheese.

Reply
Ashley April 18, 2018 - 1:01 am

Do you yore this’ll the refrigerator after its baked??

Reply
Ashley April 18, 2018 - 1:02 am

*store

Reply
Robin May 13, 2018 - 11:41 am

I was wondering the same thing. I never made a cheesecake without baking it and having to put in in the fridge overnight…

Reply
Lori August 3, 2020 - 12:27 am

I followed the recipe exactly. I let it cool in the spring form pan. Once cooled, I opened the spring form pan and the finished product looked perfect. When I went to cut a piece, the entire inside cream cheese mixture came running out, as if it never even baked. Was I suppose to put it in the refrigerator to cool and allow the cram cheese mixture to set?

Reply
Glenn Siber April 20, 2019 - 5:41 pm

does this have to be refrigerated after baking?

Reply
Vera Z. April 21, 2019 - 1:38 pm

Hi Glenn, cool to room temperature before serving, or store it in the fridge.

Reply
Katherine April 18, 2018 - 4:48 pm

Oh I’ve got to figure out how this can be made to skirt my wheat and dairy allergies. That looks to die for.

Reply
Lee April 19, 2018 - 3:15 am

Great recipe! It looks so delicious! I’m gluten and soy free from allergies, and can’t have blueberries(causes me to become anemic) So I will just use either King Arthur or Ryze baking mix to make it gluten free, and strawberries! Looking forward to trying some of your other recipes! By the way, there is a really good dairy free cream cheese(called Daiya)

Reply
Vera Z. April 19, 2018 - 9:09 am

Thanks Lee.

Reply
Crystal April 19, 2018 - 2:32 am

I have made this. Does it need to cool in refrigerator before we eat? I know this sounds silly just want to make sure I do everything right

Reply
Nancy April 25, 2018 - 10:41 pm

I was wondering the same thing Crystal. Most cheesecakes are cold, but crumble can be warm and when do you glaze it, hot or cold?

Reply
Eva April 19, 2018 - 3:56 am

Can you use frozen blueberries ?

Reply
Vera Z. April 19, 2018 - 9:09 am

Hi Eva, you can use them.

Reply
Becki Jo August 11, 2019 - 9:10 pm

I am so glad I read the comments! This was just what I needed to know. Does it change the time needed to bake?

Reply
James April 19, 2018 - 4:17 am

Yum!

Reply
maureen anne stipe April 19, 2018 - 2:18 pm

I never heard of mascarpone and caster sugar. Please tell me where to get it and what it is. This came my way today thru an old friend on facebook.

Reply
Vera Z. April 19, 2018 - 4:19 pm

Hi Maureen, caster sugar is super fine sugar, it has texture between granulated sugar and powdered sugar. Mascarpone is type of cheese, but you can use cream cheese instead.

Reply
Tiffini April 19, 2018 - 3:33 pm

Would this be good if I exchange the blueberries with cherries? My sister’s boyfriend loves cherries on my cheesecake and I was thinking of making this for his cookout this weekend.

Reply
Vera Z. April 19, 2018 - 4:16 pm

Hi Tiffini, I think it will be Ok, but I haven’t tried. Please let me know if you try 🙂 Happy baking!

Reply
Sheri July 5, 2018 - 2:49 pm

I was wondering the same thing cuz I just bought 2 pounds ofcherries and need to use them up

Reply
Lee Marie April 19, 2018 - 6:26 pm

Does this have to cool completely before removing from the pan?

Reply
Vera Z. April 20, 2018 - 7:22 am

Hi Lee, It doesn’t have, but cool completely before serving, cheesecake should set completely.

Reply
Lori April 12, 2019 - 7:37 pm

Can you freeze this ?? I made 2 today and want to freeze one to use for Easter!?

Reply
Vera Z. April 13, 2019 - 12:49 pm

Hi Lori, I haven’t tried to freeze it, but I think it will work fine, just wrap it well and freeze.

Reply
Lisa April 19, 2018 - 7:09 pm

Can you use Splenda?

Reply
Vera Z. April 20, 2018 - 7:20 am

Hi Lisa, I have no experience with Splenda, sorry, can’t help about that!

Reply
Maria April 20, 2018 - 1:04 am

Hi Vera,
This looks amazing! I can’t wait to make it. I’m new to your site. I was wondering if I could use whole milk ricotta cheese and cream cheese, instead of mascarpone?
Thank you,
Maria

Reply
Vera Z. April 20, 2018 - 7:19 am

Hi Maria, I think it will work,too.

Reply
Pam April 20, 2018 - 1:44 am

Thanks for this recipe. I always bake myself a blueberry cheesecake for my birthday. Saturday is my birthday so I plan on making this one!!!!?

Reply
Vera Z. April 20, 2018 - 7:19 am

Thanks Pam.
Happy birthday!

Reply
Eve April 20, 2018 - 2:32 am

Do you need to refrigerate after cooled if not serving right away?

Reply
Vera Z. April 20, 2018 - 7:18 am

Hi eve, yes you should store the cake in the fridge.

Reply
Karen April 20, 2018 - 10:16 am

Hello. Would this recipe work for making in a 9 x13 pan? I’d like to take it to a company function.

Reply
Vera Z. April 21, 2018 - 11:25 am

Hi Karen,I think it will work.

Reply
Jill June 13, 2018 - 11:03 pm

Did it work in a 9×13? It

Reply
Vera Z. June 15, 2018 - 11:58 am

Hi Jill, sorry I haven’t tried.

Reply
David April 20, 2018 - 5:35 pm

Would blackberries work in this?

Reply
Vera Z. April 21, 2018 - 11:23 am

Hi David, I think it will work, too.

Reply
Jan Rotman April 20, 2018 - 9:20 pm

Just took mine out of the oven!! I didn’t have mascarpone cheese, only 8 ouncez cream cheese, had ricotta cheese….will see how that works!! Smells yummy!!

Reply
Lisa May 5, 2018 - 6:21 pm

I got ricotta cheese instead but haven’t made it yet. I also have the extra cream cheese to use and I’m trying to decide which one to use. How did yours turn out?

Reply
Joan April 21, 2018 - 4:06 pm

Do you put the glaze on after it is cooled?

Reply
Vera Z. April 22, 2018 - 12:56 pm

Hi Joan, yes I put the glaze on cooled cake.

Reply
Timmy Truong April 21, 2018 - 5:33 pm

Can I use sour cream instead of mascarpone?

Reply
Vera Z. April 22, 2018 - 12:56 pm

Hi Timmy, do not use sour cream, but you can substitute with cream cheese.

Reply
JulieLinn April 22, 2018 - 12:49 pm

I know there are tons of questions about Castor Sugar, but here is one more: Can powdered sugar be used as a substitute?

Reply
Vera Z. April 22, 2018 - 1:03 pm

Hi Julie, Caster sugar is a finer granulated sugar. You can make a homemade caster sugar. Just process regular granulated sugar in a food processor, blender or coffee grinder until the sugar granules are smaller. But keep an eye on it—if you process it too long you’ll end up with powdered sugar.

Reply
Misty April 23, 2018 - 5:12 pm

Julie Linn, I used powdered sugar and it worked just fine. Is really good.

Reply
Teresa Proctor April 22, 2018 - 7:52 pm

Vera I dont have a spring foam pan.. can i use any other type of pan?

Vera i dont have a spring foam pan.. can i use any other kind of pan?

Reply
Vera Z. April 23, 2018 - 7:21 pm

Hi Teresa, you can use 9 x 2.5 inches or 9 x 3 inches round cake pan (10 cups volume)

Reply
Teresa Proctor April 22, 2018 - 7:54 pm

Vera I dont have a spring foam pan.. can i use any other type of par

Reply
Jackie April 23, 2018 - 6:17 am

Hi Vera
If using frozen blueberries in this recipe, do you use them thawed or unthawed.

Reply
Vera Z. April 23, 2018 - 7:22 pm

Hi Jackie, you can use unthawed.

Reply
Perry April 11, 2020 - 9:32 pm

Unthawed is the opposite of thawed.. thus frozen.

Your recipe is simple and delicious!

Reply
Wendy April 9, 2019 - 5:34 pm

I used mine frozen and it turned out awesome!

Reply
Joanne April 23, 2018 - 12:01 pm

I made this last night. Was very easy and delicious! I will make it again, maybe use less bottom crust as my favorite part is the blueberries and cheesecake. Thanks for the recipe!

Reply
Vera Z. April 23, 2018 - 7:13 pm

Thanks Joanne 🙂

Reply
Leslie Parker mckinney April 23, 2018 - 9:06 pm

Do you use sled dissing flower are plan

Reply
Leslie Parker mckinney April 23, 2018 - 9:08 pm

do you use self-rising flour or plain flour

Reply
Vera Z. April 25, 2018 - 10:14 pm

Plain flour

Reply
Liz April 23, 2018 - 9:44 pm

My crumble is more like dough. What should i do???

Reply
Kimberly Morris April 24, 2018 - 2:30 am

My family LOVED this, including my picky eater 4 year old. I’m going to try it with strawberries tomorrow…will let you know.

Reply
Vera Z. April 25, 2018 - 10:14 pm

Thanks Kimberly:-)

Reply
Debra April 24, 2018 - 11:57 pm

I made this today and followed the recipe to the tee and found my crust very hard. The filling is delicious but the crust is not. I am thinking maybe try with graham cracker crust. Any ideas as to why the crust is so hard?

Reply
Kellie May 10, 2018 - 2:14 pm

My crust was very hard too. I was so disappointed. Wonder why.

Reply
Jamie January 20, 2019 - 12:36 am

Mine was as well. And it lacked flavor. I think maybe more butter would help? I will have to experiment.

Reply
Brandee February 15, 2019 - 2:39 pm

I made this last night and the crust/cake turned out rock hard and flavorless too. The flour to moisture ratio seems a little off as written. I noticed that the flour mixture didn’t resemble what was shown in the video. I saw in the other comments that there was a discrepancy with the amount of flour. I used 3 and 1/3 cup as stated.
I’m really disappointed overall. Recipe definitely needs adjustment.

Reply
Candace April 3, 2019 - 5:02 am

I made this. And crust was very hard you could not eat it

★★

Reply
Britnee April 25, 2018 - 8:15 pm

It’s cooling now! How long will this take to set? Should
I leave it in the fridge over night?

Reply
Mona April 25, 2018 - 10:31 pm

Making this for my friend for her birthday. I’m hoping I made it correctly, first time making any sort of cheesecake. I didn’t have a spring form pan, but Wal-Mart had a 3 pk for $10 🙂 so now I can make more.

Reply
Vania April 27, 2018 - 12:13 am

Can I make it the tonight and bake it tomorrow?

Reply
Vera Z. April 27, 2018 - 11:05 am

I wouldn’t recommend that.

Reply
Diane April 27, 2018 - 1:23 pm

I made this yesterday and found the “cake” portion of thie crumb cake to be more like a cookie. A very hard cookie. The cheesecake part is superb, but the side edge of the crust is so hard, that when trying to bust it with my fork, I massacred the rest of the serving. (I saved a few cheescake bites for last.) I read about this problem in one of the other comments but I thought “That won’t happen to ME!” But it did, even though I didn’t press the crumbs into the pan as firmly as I otherwise might have. I’m not sure what the solution to this problem might be. I made the recipe as written except replaced the mascarpone with cream cheese, used regular sugar for the caster sugar, and didn’t bother with the glaze.

Reply
Marianne September 14, 2019 - 3:55 am

Oh no!! I have mine in the oven. It’s almost midnight and I’ll be up till after 1. Baking this for a Grange Public Supper for tomorrow. I hate when a recipe fails for an important event. I should learn to practice first before foisting my “experiments” on the unwitting community…?

Reply
Marianne September 14, 2019 - 3:58 am

Vera Z, could you shed some light on how we might fix the problem of the hard crust? It looks like cake in the video. Might I have overworked it? I wonder if some cinnamon might help with the flavor? And I put the lemon zest in the cheesecake mixture instead of the crust,just because I always do add lemon to my cheesecake…

Reply
Linda Sloan April 27, 2018 - 11:06 pm

Can you use regular sugar instead of the caster sugar? What happens if you use the regular sugar? Thanks.

Reply
John M Pennell April 28, 2018 - 8:23 pm

Im a baker for my local resturant The Newell Post
In Concord NH.
I baked this cheesecake today at home and it came out simply yummy.
Can’t wait to make it at work on Monday.

Reply
Vera Z. April 30, 2018 - 5:41 pm

Thanks John 🙂

Reply
Heba April 28, 2018 - 11:08 pm

You put the mold in the butter paper??

Reply
Heba April 28, 2018 - 11:12 pm

do you but butter paper in pan???

Reply
Renee April 30, 2018 - 2:52 pm

i have made it today and the centre still isnt quite coming out clean on the toothpick…the edges are good and clean…and it has been in the oven at 350 for one hour and 45 mins…im taking it out now…i feel that is too long to be in there ….hope it turns out…followed the recipe exactly…have made other cheese cakes before and never had a problem…so see how this one is when it cools off……so far not impressed

Reply
jeanbean91 May 4, 2018 - 5:07 am

do you serve this warm, room temperature or chilled?

Reply
Vera Z. May 4, 2018 - 7:20 pm

Room temperature.

Reply
Blueberry cheesecake with crumb crust – Xandrinita May 4, 2018 - 12:34 pm

[…] If you want to try it out, get Vera’s recipe here. […]

Reply
Lemon Coffee Cake - OMG Chocolate Desserts May 4, 2018 - 8:13 pm

[…] lemon flavor, this coffee cake is perfect spring and summer treat. You should definitely try my Blueberry Cheesecake Crumb Cake, […]

Reply
Elizabeth May 11, 2018 - 2:57 am

I made the cheesecake last Friday, I followed the recipe; however, my crust was very hard. The cheesecake filling was so delicious. I can’t seem to figure out why the crust came out so hard. What are your thoughts? Thanks!

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Vera Z. May 13, 2018 - 2:12 pm

HI Elizabeth, i’m sorry to hear that. Maybe you didn’t measure the flour correctly. 3 1/2 cups is about 15 oz. or 420 grams.

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Jamie January 20, 2019 - 12:42 am

So I had to come to the comments to figure out why my crust was also hard. Can you update the recipe with the correct amount of flower? Recipe above states 3 and 1/3 cups, not 3 and 1/2 cups.

Thanks!

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Chrissey August 20, 2019 - 2:15 pm

3- 1/2 cups equals 28 oz., not 15 oz. which is it? Crust came out like a rock….very disappointed in the crust and it was not sweet enough.

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Vera Z. August 22, 2019 - 5:06 pm

Ut’s 15 oz.weight not volume.

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Lori Petrulis May 14, 2018 - 3:47 pm

This looks amazing and can’t wait to make it for this weekends event. Can I use frozen blueberries? I bought a bag from Walmart and these berries are to die for. Sweet, plump and yummy! I can just get fresh but thought I would check. Keep posting! ?❤️?

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MaryAnn Hancq May 15, 2018 - 7:03 pm

The video left out one step – when layering, it omitted the second half of the batter. Mine’s in the oven now – house smells heavenly!! Can’t wait to taste…..looking awesome!!

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Vera Z. May 18, 2018 - 7:37 am

Thanks 🙂

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Lori Petrulis May 19, 2018 - 5:28 pm

The recipe calls for 3 1/3 flour. But then you told a w&a person that it’s 3 1/2? Also in directions it says add vanilla and eggs to crust? Really?? Help

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Best Ever Blueberry Cookies - OMG Chocolate Desserts May 21, 2018 - 9:23 pm

[…] long ago, I opened my blueberry baking season with delicious Blueberry Cheesecake Crumb Cake. Having a few packages of fresh blueberries in my fridge, I had to figured out what to bake next. […]

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Christy May 22, 2018 - 12:09 pm

Made this for a weekly dinner movie night with friends. It was amazing. I wish I had found the recipe the day before so it could rest overnight. Was still warm, Simply Amazing!

★★★★★

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Vera Z. May 23, 2018 - 5:39 pm

Thanks Cristy 🙂

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Deborah Toucheshawks May 23, 2018 - 3:13 am

Lori Petrulis use 3 1/2 c. Flour. And YES vanilla and egg to the crust.

This recipe is FANTASTIC. Not real sweet which I like…brings out the flavor of the blueberries. At 75 minutes a knife does not come out clean but the cake is done. Excellent!

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Blueberry Cheesecake Crumb Cake - Best Food Ideas May 23, 2018 - 4:58 am

[…] To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.next step […]

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Angela May 24, 2018 - 5:23 pm

Easy recipe. Three firsts for me: making a cheesecake, using mascarpone, and using caster sugar. Just came out of the oven. Will try it with coffee at my neighbor’s house tomorrow morning. Can’t wait!

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Angela May 25, 2018 - 2:18 pm

My neighbor and I thoroughly enjoyed this cake with coffee this morning. The lemon zest gave the cake a light, fresh flavor. I did not use the glaze and did not miss it. Very happy with the recipe. Will make this again.

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LaCour April 6, 2020 - 3:34 pm

For those with super hard crusts. Are you scooping the flour out of the bag with a cup measure? I find if I “loosen” the flour in the bag first and then spoon the flour into a cup measure my cakes and cookies turn out far better. Haven’t tried this recipe yet. Hopefully this technique will help.

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Snowy May 25, 2018 - 1:52 am

Can I use coconut sugar??

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Jaime May 26, 2018 - 2:42 pm

can you make this without cornstarch?

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Kelsey August 31, 2018 - 2:46 am

I made mine without corstarch and it was delicious!

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Heather Johnson May 28, 2018 - 2:27 pm

I made this for my mother in law’s birthday… it was SOOO good, however, I would recommend serving it chilled. We ate it shortly after baking and it was room temp. It was good but I put the leftovers in the fridge and the next day it was amazing!! I preferred it cold and even the next day it was fine. The crumble did not get soggy or anything. Very yummy!

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Laurie Smith May 30, 2018 - 4:41 pm

Can this be frozen? Sorry if it’s a silly question.

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Vera Z. May 31, 2018 - 5:25 pm

Hi Laurie 🙂
It’s not silly question, fell free to ask what ever you want. I haven’t tried to freeze this, but I think it will work just fine.

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Chocolate Raspberry Cheesecake Crumb Cake - OMG Chocolate Desserts June 5, 2018 - 10:07 pm

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Carol June 11, 2018 - 4:01 pm

This was fabulous, however, I had the same problem as some others. The outer ridge crust was like a rock. Tasted good, but you couldn’t use a fork–had to pick it up. Can you please let me (and others) know what a possible solution would be? Thanks!

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Liz June 29, 2018 - 6:19 pm

Can I make the Blueberry Cheesecake Crumb Cake gluten free?

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Pat March 10, 2019 - 5:46 pm

Liz
Did you get an answer about making the blueberry
cheesecake gluten free?

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Daniela July 6, 2018 - 1:47 pm

AMAZING! Thank you for sharing! Combines my two favorite kinds of cake ? didn’t have the right size pan, but it still came out perfectly.

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Maqui July 10, 2018 - 8:07 pm

Hola desde México, el postre se ve delicioso, hoy mismo lo haré. Gracias por compartir.

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Kate K July 17, 2018 - 5:24 pm

Is using a 9.75” springform pan ok?

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Sernik z jagodami i kruszonką – MM July 18, 2018 - 10:52 am

[…] Przepis pochodzi ze strony: https://omgchocolatedesserts.com/blueberry-cheesecake-crumb-cake/ […]

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Jean August 10, 2018 - 4:53 pm

Excellent! Gets devoured fast! Thank you!

★

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Vera Z. August 11, 2018 - 2:56 pm

Thanks Jean 🙂

Reply
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[…] From: OMGChocolateDesserts […]

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Sharon August 27, 2018 - 11:43 am

Hi, the cake is cooling. Now how do I get it out of the springform pan? I’ve never used one before. How long should it cool before I release it from the pan? Thank you for a delicious (I hope) recipe. I’ve made it as a “peace offering” for my sister…:)

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Vera Z. August 27, 2018 - 4:34 pm

Hi Sharon, let it cool in the pan for half an hour than release the ring from springform pan. If it’s necessary, run a thin knife around the cake and then release the ring.

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Kelsey August 31, 2018 - 2:43 am

Vera,
I made this recipe and was wondering if the parchment paper is what prevents the crust from becoming too hard?
In addition to this question….it was the best dessert I have had in a long time. I tweaked it a tad and used ground golden Oreos for half of the flour in the crust. Wowsers!

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Shannon DeVita September 2, 2018 - 9:42 am

Should everything be room temperature for the cheesecake filling? Also – the recipe says 3 and 1/3 cups of flour but some comments say 3 and 1/2…Which is correct?

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Jacqui September 3, 2018 - 2:46 am

Hi there,

Tried this recipe last night
Tasted good. Would definitely make it again. With the oven part though, at 180 °C ( converted from °F) i used the “bake” option on my fisher and paykel oven and had to bake for 1.5hours as aposed to the suggested 65-75min suggestion. Also covered the top with alfoil half way through to stop the crust browning too much

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susan bailey September 3, 2018 - 4:25 am

i think i may use a 8 inch springform pan next so the layers are a lil more separate…and the topping didnt work …it melted and spread out…lol……….its pretty good tho….just wish i could taste the cheesecake…i cant taste it….what can i do

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Niklaus Brink November 23, 2018 - 8:52 pm

Great recipe, l made it last night for the first time. I think I might try reducing the amount of flour for the crumble a little bit and not put as much as I did in the inside corners of the spring form pan. Everyone at the table loved it!

Reply
One Year of Brunch Recipes [49 Recipes & Counting] - Florence December 7, 2018 - 3:40 am

[…] Blueberry Cheesecake Crumb Cake ~ This recipe makes a rich blueberry breakfast cake. […]

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[…] Recipe: omgchocolatedesserts.com […]

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Des January 12, 2019 - 5:29 pm

Can i use all purspose flour?

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Vera Z. January 13, 2019 - 6:03 pm

Hi Des, yes you should use all-purpose flour. Happy baking!

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Joyce January 24, 2019 - 4:36 pm

Could you provide nutritional information please? i.e. calories

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Catherine February 4, 2019 - 8:46 pm

This is in the oven now!! Can’t wait to try it!!

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Vera Z. February 5, 2019 - 8:26 am

Hi Catherine,I hope you liked it at the end!

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Joanie February 13, 2019 - 3:21 am

Does this recipe call for salted or unsalted butter?

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Vera Z. February 16, 2019 - 1:10 pm

Hi Joanie, it’s unsalted butter!

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Aniqa Jaswal February 25, 2019 - 3:48 am

We followed the recipe exactly – it was too crumby – the crumbs were not that soft – and the cheesecake filling was not sweet enough . I’ll stick to the Philadelphia cheese cake recipe

★

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Lynn March 8, 2019 - 4:14 am

I also found this crust to be to hard and flavorless.. I think it needs more butter and sugar..? Im not going to make this again..

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Anita February 28, 2019 - 4:23 pm

I’m planning to make this recipe, a d I’m wondering besides the marscapone and caster sugar if anyone needed to adjust any measurements, since I’ve noticed it only has 21/2 star rating what problems others may have fun into

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coyfernando@icloud.com March 15, 2019 - 3:14 pm

Hi. I just made this yummy recipe. I just had some issue with the base crumb because it risen and doubled the size instead of one layer just like in your photo. Other than that everything was perfect and loved it. I forgot to make the glaze but it’s delicious even without it if you want to cut up sugar a little bit ☺️ Thanks for this recipe xx

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z March 22, 2019 - 1:55 am

can you post the recipe? all of it? I can’t seem to find the full recipe on this site. trying to make it right now.

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Sierra March 21, 2019 - 11:39 pm

Am I dumb ? I cant find the recipe anywhere . I really would like to make it

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Linda Kiewel March 21, 2019 - 11:59 pm

how do I get the recipe?

Reply
Heather N Sanders March 22, 2019 - 1:31 am

I don’t see the recipe anywhere

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Z March 22, 2019 - 1:33 am

I keep trying to find the recipe on here but nothing is coming up. I’ve searched this thread, other people’s threads, and clicked on every link…
Also did anyone figure out why their crust was coming out hard? I was trying to make this tonight so it had time to chill in the fridge for tomorrow.

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Rosemary April 5, 2019 - 12:38 am

My crust also was cookie like. I read reviews and was not sure to follow the 3 1/3 cups of flour as recipe indicates, or use 3 1/2 cups flour As was stated in reviews. Well I used the 3 1/2 cups and feel that was the issue. Smelled great baking. Tasted good but not what I was looking for it to taste like. Not sure if I will make again. I was disappointed .

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Stephanie Burke April 7, 2019 - 9:26 pm

I made this recipe Friday night for a family dinner we had Saturday and IT WAS AMAZING!!! I followed the directions step by step (even making the caster sugar), and it was just incredible! Mywhole family loved it! I was nervous after reading some of the reviews, but had absolutely no issue. Thank you for the great recipe!!!

★★★★★

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Vera Z. April 8, 2019 - 9:53 am

Thanks Stephanie!

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Debbie April 19, 2019 - 11:51 pm

I baked two of these today and I used regular sugar and vanilla Greek yogurt, it took longer than 75 minutes to baled but it turned out so delicious a

Reply
16 Quick and Easy Breakfast Recipes - Fiercely Balanced April 20, 2019 - 1:41 pm

[…] From OMG Chocolate Desserts […]

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Diane April 20, 2019 - 8:23 pm

I just made this for Easter dinner and took it out of the oven. Looks amazing! I’m trying to look for further directions – how long to cool? When to take it out/loosen the springform pan. Please advise – thank you!

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Vera Z. April 21, 2019 - 1:35 pm

You can cool it completely in springform pan.

Reply
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[…] From: OMGChocolateDesserts […]

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[…] frosting and delicious blueberry cheesecake, packed in one amazing treat. You should check my Blueberry Cheesecake Crumb Cake, […]

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Bake A Cake! A CHEESECAKE That Is! - MCLife Tulsa May 21, 2019 - 7:04 pm

[…] Blueberry Cheesecake Crumb Cake | OMG Chocolate Desserts […]

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Raspberry Cheesecake Crumb Cake | Two Easy Desserts In One! May 29, 2019 - 4:54 pm

[…] If you like to eat crumb cakes or coffee cakes for breakfast, this Raspberry Cheesecake Crumb Cake is a great way to sneak delicious dessert hidden inside your breakfast cake. However, if you prefer blueberries, then you should try Blueberry Cheesecake Crumb Cake recipe. […]

Reply
Thiare Mella June 6, 2019 - 12:02 am

Hello! I will definitely make your recipe , but I have a question :(, what size is the mold you used? Thanks for the delicious recipe! Greetings from Chile ?? ?

★★★★★

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Vera Z. June 6, 2019 - 9:19 am

Thanks Thiare, I used 9 inches springform pan.Happy baking!

Reply
20 Delectable Birthday Cakes for Grown Ups ⋆ June 23, 2019 - 10:14 am

[…] Grab the recipe here! […]

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[…] Cheesecake Layered Blueberry Crumb Cake […]

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ChefSaraP July 14, 2019 - 8:42 pm

Dear Vera,
I made this last night and left it on my kitchen counter (uncovered, still in my spring form pan) overnight so it’s ready for breakfast with our coffee. I followed the recipe’s 3 1/3 cup flour measurement for the crust and top crumbs and this cake turned out perfect! As per my significant other’s comment, “This taste like MORE and definitely a keeper!”
The only differences I made/use are:
1.) I used fresh cherries that’s in season at the moment and they were super sweet, a bit tart, and very juicy!
2.) I used a 10” Spring form pan that I have, which turned my cake and crust just the perfect thickness all around. Additionally, the baking time was shorter because of it.
3.) I used sour cream (full fat) in lieu of mascarpone.
4.) I cut back just a tad bit on the sugar for both the crust/crumble and the filling just for my personal preference.

All in all, my cake was a total perfection and I have photos to prove it! My crust was NOT HARD, instead, it was perfectly crumbly and very strong to hold the cake as I transferred it from the spring form pan to my cake pedestal, it cut without crumbling or falling apart, and yet, you can cut the crust with a fork!

Thank you, thank you so much for sharing your recipe! As a retired Chef I know too well how much work and time is involved in creating a recipe, testing and re-testing it, photo shooting it, creating a blog to put it in, etc.
Most of of all, how heart breaking it can be when all your hard work and intentions to share it with others is not appreciated. Again, thank you very much and bless your big giving heart!

★★★★★

Reply
Vera Z. July 15, 2019 - 5:02 pm

Thanks so much! You’ve made my day!

Reply
The Weekend Dish: 7/20/2019 – Tower Of Word July 20, 2019 - 6:56 am

[…] have a ton of blueberries to use up, so thinking of trying this blueberry cheesecake crumb cake for dessert on […]

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Liberty August 16, 2019 - 7:19 pm

This looks amazing, but the comments from the others worry me….. not sure if it would turn out….

Liberty @ B4andAfters.com

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Marianne September 15, 2019 - 1:26 am

Well, our supper was a huge success. Ran out of desserts pretty early on. The blueberry cheesecake crumb cake was excellent! So good,I never even got a piece. It cut perfectly-not hard at all. I used pure fresh squeezed lemon juice in the 10X sugar for the glaze-which I didn’t skimp on,I didn’t think the cake part/crumbs were quite sweet enough, so the additional glaze helped. I would make this again!

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[…] Drizzle from Dishes & Dust BunniesBest Peanut Butter Cup Cheesecake from Inside Bru Crew LifeBlueberry Cheesecake Crumb Cake from OMG Chocolate DessertsLimoncello Cheesecake wih Biscoff Crust from A Spicy PerspectiveLow Carb Cheesecake Recipe – […]

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20 Delectable Birthday Cakes for Grown Ups • Wustoo October 31, 2019 - 10:08 am

[…] Grab the recipe here! […]

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Pinteresting Picks Wednesday November 27, 2019 - 2:49 pm

[…] 1|This Blueberry Cheesecake Crumb Cake looks absolutely delicious! I literally can feel my mouth watering just looking at this yummy recipe that Vera from Oh My Goodness Chocolate Desserts posted! If you are looking for a recipe to impress your family definitely try this one! Don’t forget to check out Vera’s blog! […]

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Jenny January 20, 2020 - 6:44 am

The Blueberry Grumble Cake was an absolute hit with my guests. It’s definitely a keeper. Thank you for sharing.

★★★★★

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John Stieber January 21, 2020 - 1:53 am

I am the baker in our family. When I was prepping this recipe, I was thinking that it might be too rich. You can imagine our surprise when it turned to be a perfect amount of richness, so as to not sit heavy in our stomachs. Since I did not have a whole lemon, I did make one small change. I replaced the zest with a teaspoon of lemon juice. It ramp up the taste of the crust / crumble quite nicely. Keep up the awesome work. We love your sight and everything you do and share.

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Vera Z. January 21, 2020 - 9:00 am

Thank you so much John!

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Jennifer Haverkamp February 26, 2020 - 4:32 pm

I can’t wait to make this!

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Ana March 28, 2020 - 12:31 pm

Just made this. Took it out of the oven after 75 mins because I was freaking out but it seems too soft and it’s breaking 🙁 The crust underneath is still moist. I tried a piece from the side and it tastes very eggy. Inside it looks like a custard / flan but still tastes nice, not gonna win the great british bake off but i’m sure no one would complain if they got a piece hahaha. BTW I only made half the dough because I only had 3 eggs in total.

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Dimez April 28, 2020 - 2:19 pm

I followed the recipe exactly except I used cream cheese, no mascarpone. It wasn’t sweet enough and I had it in the oven for almost 2 hours the middle still wasn’t clean. Also the crust was very thick on the sides and a bit dry. Overall Not Bad!!!

★★★★

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Briana May 5, 2020 - 3:15 am

This was so amazing! My Niece picked this as her Birthday Cake for her 12th Birthday. My sister and both of my nieces have birthdays April 28th 29th and 30th and we made them each their own cake. This was the first one gone! Everyone raved! Absolutely delicious! I used regular sugar in a blender until it was fine. Mascarpone was in the bakery section of Food Lion where they keep special refrigerated cheeses and other items. It wasn’t too sweet and wasn’t too plain it was just right. I put aluminum foil over it when the crust started to brown and or get golden so the inside could cook without the crust burning or hardening and the inside could cook. Just take a toothpick and see if the inside is clear. Also all oven and timing is different so it may be a little over the time that was put or a little under but If you follow the instructions then there is no way you can go wrong! Best cheesecake I have ever had! Hands down! I can’t wait to make it again! Thanks so much! ❤️

★★★★★

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Vera Z. May 5, 2020 - 1:59 pm

Thank you!!!!

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Irene May 10, 2020 - 12:30 am

This just came out of the oven and it looks beautiful. I think the problem some people had with hard crust is due to over baking. Cheesecake is not meant to be baked till a toothpick is clean. You always bake it with a slight wiggle in the middle. It will firm as it sets. Also if you hit a blueberry, your toothpick will never come out clean. I baked for 65 minutes. My crumbs are a golden brown and everything looks set. When I opened the springform I tested it with a sharp knife and it slide through the crust with no effort. I can’t rate it till we eat it tomorrow but I did want to make that comment about over baking.

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Brittney October 2, 2020 - 5:14 pm

Why do you have to use cream cheese and mascarpone instead of one or the other? I googled caster sugar and it said powdered sugar.

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Vera Z. October 7, 2020 - 4:19 pm

Caster sugar is not powdered sugar, if you can’t find it use granulated sugar.

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Paulina December 7, 2020 - 3:16 pm

Just made this the other day and it turned out so good! I was worried from the comments of the crust being burnt but mine turned out fine. I followed the recipe, excepting replacing mascarpone with cream cheese, only because the store ran out of it. I thought the sweetness level was perfect, not too sweet yet not too plain. Very happy with the results! For the caster sugar, I used granulated sugar and put it in a food blender to get that refine sugar.

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Caren White December 27, 2020 - 2:01 pm

I baked for 75 minutes. The top and crust baked fine, but the cheesecake did not cook. It was soup. Completely inedible. I had to throw it out.

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Bettina Rohde September 17, 2022 - 10:53 am

Guten Tag, dieser Käsekuchen mit Blaubeeren sieht traumhaft aus. Leider komme ich mit der Dosierung nicht klar. Ich möchte ihn in einer Springform 25 oder 26 cm Durchmesser backen. Wie groß sind die Tassen? Gibt es dafür eine Gramm Bezeichnung? Ich würde ihn so gerne ausprobieren, bitte. Viele Grüße aus Hamburg

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Jennie March 7, 2021 - 5:04 am

ABSOLUTELY FANTASTIC!! Made this today and followed directions exact! Had to cook for 75 minutes because the center wouldn’t set, however…. it came out wonderful. Noticed complaints about the crust being hard. Mine too was hard and I loved it! Cooking so long have the crust and topping a little something extra. Of course I added way more blueberries! I wish I could post a picture on here. The lemon zest is an incredible addition! I opted out of the glaze because I didn’t want that extra sweetness.

★★★★★

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Zac Revell March 12, 2021 - 6:20 am

does this need to be cooked in a water bath?

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Vera Z. March 12, 2021 - 10:33 am

Hi Zac, it doesn’t need a water bath.

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Diane March 16, 2021 - 7:48 pm

Made this exactly per the recipe and it turned out perfect. Family loved it. Will definitely make it again!

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Rebecca April 13, 2021 - 6:57 pm

This recipe is pretty fantastic! It’s very yummy.

My only suggestion would be to add the crumb topping maybe halfway through baking. A full hour-ish of baking along with the cheesecake is too much and makes it very hard.

I think this would be delicious with a streusel topping also!

★★★★★

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Amy Jendrusch May 8, 2021 - 4:02 am

I printed out the recipe and the ingredients for the filling did not completely print out, it cut off after the cornstarch but the instructions called for the eggs, vanilla and blueberries. I ended up guessing at two eggs, teaspoon vanilla and as many blueberries as I thought would be good. The dessert turned out amazing, my friends thought it was one of the best things I have ever made. In hindsight, I could have come back to the website to check the ingredients but did not think of it at the time. I printed out on 8.5×11 paper, not sure why those last ingredients did not print but the same thing happened with the printed recipe for Raspberry Cheesecake Coffee Cake on the filling part. The recipes are amazing and I am so happy I found your website. Don’t know if its my printer or the website, just wanted to bring that to your attention.

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Katie July 13, 2021 - 7:49 pm

Your recipes are dynamite & we have loved all 4 that I have tried ! Only complaint is that I REALLY wish you could fix the glitch with printing them, since they never print completely & I hate having to go back & hand write the lines that are left out….

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Dot August 25, 2021 - 6:41 pm

Made this today sounds wonderful but I’ve had it in the oven for 90. min so far and the center is sill runny!!! Followed the recipe exactly.

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Angie September 17, 2021 - 7:07 pm

I hope that you are still checking comments on this recipe! I just made this over the weekend. Before I try anything new I throughly read the recipe ,, this recipe is well written and ingredients as were the procedure made total sense. The next thing I do is read all comments and reviews… usually I can do an average of good versus bad and determine if a bad review was user error or not. Such is the se with this lovely pastry. Let me tell you, that not only was it easy and super delicious it was a beautiful presentation! There wasn’t a thing wrong with this recipe and I have not only baked for family I have done so professionally. Trust me when I say, if this turns out anything short of perfection it means you screwed up or don’t know what your doing! Thanks for the great recipe !

★★★★★

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Meg November 29, 2021 - 10:41 am

This recipe was really easy to follow and came out BEAUTIFULLY! Everyone loved it and I finally feel more confident making cheesecakes! Thank you for sharing!!

★★★★★

Reply
Dean A Feller March 27, 2022 - 6:39 pm

I made this and very tasty but bottom came out very hard!! Dont know what happened but very disappointed!! Followed recipe so I dont know!! Advise??

★★★★★

Reply
Julie January 2, 2023 - 3:29 pm

I don’t usually comment but feel like I have to. I made this dessert EXACTLY according to recipe. The crust and topping were hard and flavorless. The filling could be thicker . There is definitely something off in this recipe. I made for Christmas Eve celebration. What a disappointment and waste of time and money. As for the people commenting with good revi

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Hello and welcome to my kitchen!!! Thanks for stopping by! I’m so happy you’re here! Let me introduce myself. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts.

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